Ginger Ale
intro
Zingy, perfectly sweet homemade ginger ale made with fresh ginger and bright citrus, fizzed with cold club soda for a crisp, refreshing sip far better than store-bought.
Ingredients
Steps
Prep fresh ginger
Scrub 120 g of unpeeled fresh ginger under cold running water to remove any surface dirt, then slice it thinly into 3mm-thick coins against the grain; discard any dry, woody root ends. Peeling is not required, as the skin adds deep, earthy flavor to the final syrup.
Simmer ginger syrup
Combine the sliced ginger, 150 g granulated sugar, 240 ml filtered water, and 1 g fine sea salt in a small 1-quart saucepan set over medium heat. Stir constantly until sugar fully dissolves (about 2 minutes), then reduce heat to low, cover, and let the mixture simmer gently for 10 minutes to extract ginger flavor. Do not let the mixture reach a rolling boil, as high heat will create bitter, harsh notes.
Steep and strain syrup
Turn off the heat, keep the saucepan covered, and let the ginger steep in the hot syrup for 10 additional minutes to build a bold, spicy flavor profile. Set a fine-mesh sieve over a 500ml heatproof glass jar, pour the syrup through to catch and discard all ginger slices, then stir in 60 ml fresh lime juice and 30 ml fresh lemon juice. Submerge the sealed jar in an ice bath for 5 minutes to cool the syrup to room temperature quickly.
Chill serving glasses
While the syrup cools, place four 355 ml (12-oz) highball glasses in the freezer for 10 minutes to develop a frosty exterior, or fill them with ice water and let sit for 5 minutes then dump the water right before assembly for an extra-cold serving.
Assemble ginger ale
Remove the frosted glasses from the freezer, add 125 g (about 1 cup) of ice to each glass, then pour 60 ml (¼ cup) of the cooled ginger-citrus syrup into each glass. Top each glass with 240 ml (1 cup) of ice-cold club soda, stirring gently exactly once with a long bar spoon to combine; do not over-stir, as this will dissipate carbonation and leave the drink flat.
Garnish and serve
Garnish each glass with a fresh lime wedge and one sprig of mint (if using), then serve immediately while the drink is maximally fizzy and ice-cold. Any leftover ginger syrup can be stored in a sealed, airtight jar in the refrigerator for up to 2 weeks for quick future servings.
Tips
2.Add club soda only right before serving, and stir just once to mix: over-stirring or letting the assembled drink sit for more than 2-3 minutes will cause the carbonation to fizz out, resulting in flat, lackluster ginger ale.
3.Customize the flavor to your taste: add an extra 30 g of sugar for a sweeter drink, increase ginger by 30 g for a spicier, more fiery kick, or swap 30 ml of club soda for bourbon or vodka for an easy adult cocktail version.
OMG this homemade ginger ale is a total game changer!! My kids turned their noses up at store bought ginger ale for years because it’s too sweet, but this batch? They begged for refills at dinner last night and asked if we can make it for our upcoming neighborhood potluck. I added a little extra lime like someone mentioned in the notes and *chef’s kiss*. So easy even my 12 year old helped measure everything!
Made this to go with my smoked brisket and ribs over the weekend and every single guest asked for the recipe. It’s so crisp and way better than the fancy craft soda they sell at the grocery store for $4 a bottle. 10/10 will be making this all summer long for cookouts.
Super easy to make in my tiny dorm kitchen! I didn’t have a fine mesh sieve so I used a coffee filter to strain it, which worked fine. Only reason it’s not 5 stars is I thought it was a little too gingery for my taste, next time I’ll cut the ginger amount by a third. Still way better than the vending machine soda though.
Finally a ginger ale recipe that doesn’t use a ton of refined sugar! I swapped the white sugar for maple syrup and it turned out incredible, super bright and spicy. I’ve been sipping on it over ice after my runs all week, it’s so refreshing.
My mom used to make homemade ginger ale when I was a kid and I could never find a recipe that tasted like hers until this one!!! The cook time is so quick, I whipped up a batch while my toddler napped yesterday. I added a handful of fresh mint from my garden and it was SO good, even my picky husband drank two glasses.
Used this as a mixer for cocktails last weekend and wow, way better than using store bought ginger ale for Moscow mules and dark ‘n stormys. My roommate thought I bought it from that fancy soda shop downtown until I told him I made it from scratch. 10/10, will be a staple in my fridge from now on.
Great for meal prep! I make a big batch every Sunday and it stays perfectly carbonated in sealed glass bottles in the fridge for almost a week. I love that I can control how much sugar goes in, no weird preservatives or artificial flavors like the store bought stuff. Perfect for packing in my lunch for work.
Made this when I had a nasty cold earlier this week and it was so soothing on my sore throat! The warm ginger hit felt way better than any over the counter cold drink, and I loved that I could make it mild enough to sip while I was wrapped up on the couch. Will be keeping ginger on hand all cold and flu season now.
Made this over our camping trip last weekend! We boiled the ginger syrup over the campfire, mixed it with cold sparkling water when it cooled, and it was the perfect treat after a long hike. Only knock is I wish I’d brought extra to share, everyone at our campground kept wandering over to ask what smelled so good!